Garlic Pasta

Garlic, a member of the onion family, has many beneficial properties: it's great for nipping the common cold before it gets out of hand and for defending against certain summer-time skin eaters like no-see-ums/mosquitos. I eat this on a regular basis and haven't had a cold in years. Don't eat too much so that your stomach gets irritated, and please don't make this if you're allergic to any branch of the onion family.

Ingredients Amount
Whole Wheat Linguine/Angel Hair Pasta 1 package
Olive Oil 1/4 Cup
Butter 1 Tbsp
Garlic (diced) As much as you can stand
Salt To taste
Pepper To taste
Red Pepper Flakes To taste
Spinach/Basil/Sun dried tomatoes/Cherry tomatoes/Grated Parmesan cheese Optional additions

Directions

While the water is boiling, get a bowl that is big enough to accommodate the entire box of cooked pasta. In the bowl, add the olive oil, butter, dashes of salt and pepper, and crushed red pepper flakes to taste.

When the water boils, cook the pasta. While the pasta is cooking, just let the ingredients in the bowl sit together and infuse. [In the summer, I add fresh basil to the bowl and let its flavors join the mix.] Once the pasta is done, drain and dump it all into the bowl with all the yummy oil and flavor. Stir it up, and add optional parmesan/tomatoes/spinach. It's a great meal by itself, or can be accompanied with salad, soup or fish.

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